Lamb Ribs

One of my best mates who started Meat Club with me, decided to follow his career and relocate to Hong Kong, although it was a disappointment to lose my mid week dining partner, what it has opened me up for is a barrage of Asian dining inspirations from all of the meals he goes out for. A month ago he sent me a picture of some balsamic glazed lamb ribs, I just had to give them  go - they were perfect.

  • 10 meaty lamb ribs

  • 1 cup of balsamic vinegar 

  • 1tbs soy sauce

  • 1tbs brown sugar

  • 1tbs Worcestershire sauce

  • 2tsp ground ginger,

  • 1tsp garlic powder

  • coriander and seseme seeds to garnish

Ingredients
Hints & Drinks

Finding meaty lamb ribs can be difficult, I try to speak to the butcher a week or so before I want them to make sure they can lay their hands on them for me and they don't get used in other products. This Beaver Town Neck Oil cuts through the smokey darkness of the marinade really well.

Method

1. Combine balsamic, soy sauce, brown sugar, Worcestershire sauce, ginger and garlic over a gentle heat until the sugar has dissolved.

2. Once chilled brush the lamb with around half of the marinade and leave for minimum of 1 hour.

3. Set the BBQ for indirect cooking (250F) or set the oven to the same temperature.

4. Place the lamb ribs in the BBQ/ oven for 1-2 hours (depending on the size of them) 

5. Glaze the ribs with the remaining marinade and if using an oven turn up to 400F and cook for 10 minutes or, if using a BBQ grill over direct flame for 2 minutes. The aim is to have a soft meaty inner of the lamb and a slightly caramalised outside.

6. Finish with the seseme seeds and enjoy.